Traditional cous cous is a North African dish by origin, made from semolina or ground durum wheat, that is simply prepared by steaming. Its first cousin, pearled or Israeli cous cous, is also made from semolina, but these larger pasta pearls have more of the texture of small pieces of al dente pasta. When cooked in rich chicken stock and a drizzle of olive oil, these tender pearls absorb all of that luscious flavor and the result, a tasty go-to side dish.
My Whole Wheat Pearled Cous Cous & Almond Pilaf is sure to impress. Flavorful pearls of whole wheat pearled cous cous, tossed with the crunch of chopped almonds and a sprinkling of fresh parsley and salty Parmesan cheese. One extra drizzle of quality olive oil on each plate before serving and you are ready to go. A healthful and elegant side dish that is ready in no time!
Whole wheat pearled cous cous tossed with chopped almonds and parsley
(To view this recipe, click on the blue title of the blog post above*)
Pearled Cous Cous & Almond Pilaf
Ingredients:
- 2 cups of chicken stock (or vegetable stock)
- 1 cup of whole wheat pearled cous cous
- Quality extra virgin olive oil
- Kosher salt
- 1/3 cup chopped almonds
- 2 Tablespoons of fresh parsley, chopped
- Parmesan cheese shavings, for serving
Directions:
- In a medium stock pot, bring the stock to a boil. Add in the pealed cous cous and a drizzle of olive oil. Reduce the heat to a simmer and cook, stirring occasionally, for 8-10 minutes or until the pearls are tender.
- Drain any liquid that might still be in the pan, and add the cooked pearled cous cous to a mixing bowl. Toss with a pinch of salt, the chopped almonds and parsley. To serve, top each serving of pearled cous cous with Parmesan cheese shavings and a drizzle of olive oil.
Tagged: almonds, chicken stock, cous cous, olive oil, Parmesan cheese, parsley, pearled cous cous, side dish, whole wheat
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